The Ultimate Asian Brat

If you'd like to cook brats on the grill at your next summer BBQ, chances are you'll boil them in beer first. Next time, try preparing them in a crock pot instead. The Executive Chef from the Mayo Clinic Foundation, Tim McCarty explained how to make the Ultimate Asian Brat.

Peel long strips of carrot and julienne red onion, in a pot bring vinegar and sugar to a boil remove from heat, add carrot and onion to pot, let cool. Save vinegar.

Asian Wilted Napa Cabbage

Yellow onion ½ cup

Poblano ½ cup

Red Pepper ½ cup

Asian pears ½ cup

Napa Cabbage

Green Onion ½ cup

Garlic 4 cloves

Pickled Ginger ¼ cup

Pickled Ginger Juice 2 TBSP

Fish Sauce 2 tsp

Red Onion vinegar ¼ cup

Honey 2 TBSP

EVOO 2 TBSP

Black Sesame seeds 1 TBSP

Directions:

Saute pan high heat, EVOO sauté onion, peppers till light brown, add everything but Napa cook 2min add ½ the Napa, toss cook 1min remove from heat and toss the rest of the Napa in and serve on top of the brat.

How to build the ultimate brat:

Sriracha Ketchup Grilled Bun

Spread ketchup on the bun inside top and bottom and mark on a hot grill

Chop Stick Pick

Cream cheese softened

Building of the Asian Brat

Bottom of the grilled bun with the Sriracha ketchup, grilled butterfly brat, cream cheese spread, pickled carrot and onion, Sriracha Pork Belly, and the Napa cabbage mix, top with the bun, pick it with a Chop stick pick